wyane
Well-Known Member
- Joined
- 5/6/12
- Messages
- 86
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Hi all - am interested to hear what any of you kit and extract brewers do for the darker lagers.
Got inspired by the Schwarzbier aka Black Pils recipe on the Coopers site. yeah i get inspired easily ok
But also wanted to polish off the last 200g of a bag of chocolate malt ... then on brew day (just done) I realised I had way less dark dry malt than i thought.
The magic spreadsheet gave me all green lights for gravity, colour and ibu -- but will this produce too much of a roasted/burned flavour? According to the styleguide "The roast can be coffee-like but should never be burnt." Oh and don't laugh at my use of the good ol' Ringworm!
Cheers
can Thomas Coopers Pilsner
Kit yeast + w-34/70
1kg LME
200g Chocolate malt } steeped 30 mins
200g pale crystal }
180g dark dry malt
100g brown sugar
100g golden syrup
5g PoR 45min
5g PoR 15min
Got inspired by the Schwarzbier aka Black Pils recipe on the Coopers site. yeah i get inspired easily ok
But also wanted to polish off the last 200g of a bag of chocolate malt ... then on brew day (just done) I realised I had way less dark dry malt than i thought.
The magic spreadsheet gave me all green lights for gravity, colour and ibu -- but will this produce too much of a roasted/burned flavour? According to the styleguide "The roast can be coffee-like but should never be burnt." Oh and don't laugh at my use of the good ol' Ringworm!
Cheers
can Thomas Coopers Pilsner
Kit yeast + w-34/70
1kg LME
200g Chocolate malt } steeped 30 mins
200g pale crystal }
180g dark dry malt
100g brown sugar
100g golden syrup
5g PoR 45min
5g PoR 15min